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Balsamic Portobello Steaks
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| 1/2 cup | balsamic vinegar |
| 1/2 cup | olive oil |
| 1/4 cup | fresh lemon juice |
| 1/4 cup | chopped fresh flat-leaf parsley |
| 2 | garlic cloves, minced |
| 6 large | fresh portobello mushroom caps, each about 1/4 lb brushed clean |
In a large, shallow, nonreactive bowl, stir together the vinegar, olive oil, lemon juice, parsley and garlic Add the mushrooms and turn to coat. Let stand at room temperature for 1 hour, turning once. Drain before grilling.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
Place the mushrooms, gill side down, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook, turning once, until moist on the underside and just firm to the touch on the top, 4 to 6 minutes per side.
Arrange the mushrooms on individual plates and serve hot.
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